Iberico Ham Croquetas Recipe
This recipe is used with the permission and is owned by Labora Restaurant
This Iberico Ham Croquetas recipe is a luxurious Spanish-inspired tapas dish featuring creamy béchamel-style filling enriched with Ibérico ham and coated in a crisp golden panko crust. Featured on DNA Dinners with host Tara Broadbent, this recipe delivers indulgent flavor and elegant texture in every bite-sized croqueta.
The Inspiration
Croquetas are a cornerstone of Spanish tapas culture, traditionally made to transform humble or leftover ingredients into something luxurious, creamy, and deeply satisfying. Ibérico ham elevates this classic preparation, bringing its rich, nutty, and intensely savory character into a silky croqueta filling.
Tara Broadbent’s DNA Dinners version celebrates the artistry of Spanish small plates while emphasizing refinement and technique. The use of ham consommé and cream creates a deeply flavorful, velvety base, while the double coating of flour, egg, and panko ensures a perfectly crisp exterior. These croquetas embody the essence of Spanish comfort food—simple ingredients transformed through care and precision into something truly special.
Ingredients
- 3.5 ounces (100 grams) butter
- 1 tablespoon (15 millilitres) iberico ham oil
- 1 small shallot, finely chopped
- ¾ cup (180 millilitres) iberico ham
- 1 1/2 cups (360 millilitres) flour, divided (1 cup (240 millilitres) for the roux, ½ cup (120 millilitres) to coat)
- 2 ½ cups (590 millilitres) ham consommé
- 1 cup (240 millilitres) 35% cream
- 5 sheets gelatine, softened
- Salt
- 1 egg, beaten, to coat
- Panko, to coat
- Vegetable Oil, to fry
Method
To make the croquetas
- In a pan, heat butter and ham oil. Add shallot and diced ham. Sweat on a gentle heat until shallots are translucent. Add 1 cup (240 millilitres) of flour to make a roux, stirring constantly until the mixture develops a golden colour.
- In a separate pot, bring the ham consommé and cream to a boil. Add gelatine sheets. Slowly add of the consommé and cream mixture to the roux while stirring continuously. Remove from heat and transfer to a roasting pan. Cover with plastic wrap and let cool to room temperature.
- Form the cooled mixture into 2 tablespoon (30 millilitre) balls. Dredge the balls in the remaining flour, then the egg, then the panko. The balls should be evenly covered.
- In a pan, heat vegetable oil, fry the balls at medium heat for 3 minutes or until golden. Remove from oil, set aside on paper towel to drain. Serve.
Serving Suggestions
These Iberico Ham Croquetas are ideal for tapas-style dining, cocktail parties, or elegant appetizer spreads. Serve them fresh from the fryer alongside other Spanish small plates such as marinated olives, pan con tomate, or grilled seafood for a complete tapas experience.
Pair them with a chilled glass of dry Spanish sherry, cava, or a crisp white wine like Albariño to balance the richness of the ham filling. For casual entertaining, they also work beautifully as a standalone appetizer served with lemon wedges or a light aioli for dipping. Serve in small batches to maintain their signature crunch and creamy interior.
Final Thoughts
This Iberico Ham Croquetas recipe is a masterclass in Spanish culinary tradition, transforming rich, flavorful ham into a silky filling encased in a perfectly crisp shell. The contrast between creamy interior and crunchy exterior makes each bite deeply satisfying and indulgent.
Tara Broadbent’s DNA Dinners version highlights the precision and elegance behind classic tapas, proving that even the simplest ingredients can be elevated into restaurant-quality dishes with technique and care. It’s a recipe that celebrates flavor, texture, and the joy of sharing small plates.